EASY! Oven Roasted Potatoes

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  • I like my hair short.
  • My bananas ripe.
  • I love pretty dresses.
  • I prefer my heels high.

These things are unchanging, unwavering in my life. They’re constant. If you ask me these very same questions 5 years from now, I will give you the very same answer:

  • I like my hair short.
  • My bananas ripe.
  • I love pretty dresses.
  • I prefer my heels high.

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Now my potatoes? I didn’t have a favorite way. Until now. Potatoes cookin’ is so versatile, it’s difficult to choose one way to eat them.

Fried? Yes, please!

Scalloped? Can you please drown these in some heavy cream?

Twice baked? If I could bake them three times, I would.

Hasselback? So long as I get to play the Knight rider theme song – Which by the way has NOTHING to do with the potatoes, but that’s how I like my ish.

But now – NOW I like my potatoes sliced in half, sprinkled with olive oil and salt – Then baked to perfection.

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This is a 3 ingredient situation. 3 INGREDIENTS! I feel bad having to give you a recipe – That’s how simple this is. If you have potatoes, some olive oil, and kosher salt – You can make this jammy happen.

Seriously… Roll with me…

This situation is going down:

Get some potatoes. Wash them real nice, dry them up, and cut them in half. As many as you can fit in a cookie sheet lined with parchment is the general serving size I go for.

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Sprinkle olive oil on parchment paper. This much olive oil is purely for visual effect; however, if you’d want this much olive oil – Go for it. Who the hell am I to judge you?

Now sprinkle some kosher salt over the olive oil.

Now coat the potatoes with a bit more olive oil. Feel free to use a brush or your hands. Whatever works. Then sprinkle some kosher salt on the skin of your potatoes.




Until the tops are wrinkly and the bottom has browned in some spots. Oh, Mylanta – These are delicious. The bottom portion tastes like french fries, yet the inside tastes JUST like a baked potato. That is all you need to know…

And now when you ask, I’ll tell you:

I like my hair short.

My bananas ripe.

I love pretty dresses.

I prefer my heels high.

And my potatoes this way and no other.



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  • 3-4 tablespoons olive oil
  • Several pinches of kosher salt
  • 4-6 baking potatoes scrubbed and dried


  • Cut potatoes in half length wise and set aside, cut side down.
  • Preheat oven to 375°F, and line a baking sheet with parchment paper. Drizzle lined baking sheet with olive oil and sprinkle kosher salt
  • over the olive oil.
  • Coat potato halves with olive oil and place cut side down on lined baking sheet. Sprinkle top of the
  • potatoes with additional kosher salt. Bake for 45-50 minutes until the tops look wrinkled, the potatoes are soft on the inside when pricked with a fork, and some spots are browned on the cut side of the potato.
  • Source: Adapted from She Wears Many Hats

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